CuteKittyPunk

A lady I know has one of those little garden plots that Dutch people have - they are like garden co-op area's - so she always has a lot of extras and is giving stuff away. I am always happy to receive... I've gotten from her so far this summer: beets, cucumbers, bell peppers and now rhubarb! I have always wanted to try making a rhubarb strawberry pie... but I ended up making jam. I found a yummy recipe and altered it to my liking: about 3 cups rhubarb, rinsed and chopped finely 1 cup sugar 1/2 can cherry pie filling 1 (3oz) box strawberry Jello mix This recipe takes 2 days to make. First, place chopped rhubarb and 1 cup sugar in a bowl. Mix together and let sit overnight in the refrigerator. Day two - heat rhubarb and it's sugary juices over medium heat in a pot. Stir until softened. Then add cherry pie filling and Jello and bring to a boil - stirring regularly. After Jello has completely dissolved remove from heat and pour into metal container and refrigera...

Usually when I make hummus - I make this  chickpea mash - which isn't really hummus because it omits the t ahini paste. But it's fast and easy and I like it. Now, I've finally tried the real thing. And it is just as fast and easy as chickpea mash and maybe even better! And I learned the science behind how to make hummus the proper restaurant way... according to this recipe . The secret is to cream the tahini with lemon juice first. To make it into a milk consistency. The author of this recipe says that it taste good on it's own but I went further and added chickpeas, and lots of other extras as well. I put in about 2 teaspoons ground cumin, and all the garlic recommended in the original. This was delicious and a must add to my personal recipe archive!

I'm due with child #3 in 22 days. Of course, the baby probably won't come for 27 days because I'm not that lucky. But this is the reason for my lack of posts this month of July. I have been cooking though - I have to otherwise, we don't eat. I'm not just baking all the time - although I have been busy with Sweet Rolls that Rock.  In the last couple of weeks I have made some really yummy meals and I share one here with you today. I call this the "Bakbanaan Broodje" in Dutch... because these green or very ripe yellow-blackish large bananas are for baking - hence "bak" "banaan." I've had the fried plantain chips a few times and those are really yummy but I wanted to try a recipe using this baking banana that was different. I set out on a search online and found this . I've made it twice now. I think it's delicious and you can pretty much use any sandwich dressings you like. We made ours today with salsa, lettuce, sprouts, f...

A Really Healthy Sandwich & Fruit Juice So lately, I'm back to feeling like eating healthy again. yay! It's been a while since I've been in the mood for salads and such. There are two ways I like to enjoy this sandwich - one is with cream cheese and chives - the other is without. So what I do is slather the cream cheese and chive spread on a whole wheat bun. Then I top that with cucumber slices, lettuce, tomato and a mixture of alfalfa sprouts. They have a mix you can buy at the store that has 3 types of sprouts in it - it's uber healthy. And this version I love because cream cheese when really slathered on is just so creamy - I like that. Today I had this sandwich in a vegan version using cucumber-cashew dip* as my spread and then omiting the extra cucumber slices. Then I pair it with something sweet like some fresh fruit juice. Actually, I haven't replaced my juice maker so I've been buying the more expensive juices at the store. You know they have two kin...

Mediterranean-style Cashew-cucumber Dip page 66 Veganomicon (V-con) Recipe Review - and a new way to enjoy it my way! This is a dairy-free variation of the classic Greek cucumber yogurt dip tzatziki and it is oh so good. First I made it and paired it with Greek-style Tomato-zucchini Fritters with Fresh herbs page 52 V-con . That was good. But then I found a new and even better way to enjoy this most delicious dip. I paired it with fried eggplant - which is something I've been eating together with hummus and tortillas a lot. But now I've found a really good bread - which isn't too hard to find here in the Netherlands - from of all places, the Lidl. They call it Sunflower Panini bread - although it's quite big and very filling. So I make a batch of the Cashew-cucumber dip, then I slice and fry my eggplant and then I eat this all week long for lunch with my bag of Sunflower Panini bread - it's enjoyable every time - and to mix it up I just eat different fresh fruit wit...